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Thursday, March 10, 2011

My Favorite Mulligatawny Soup

I am so happy to share this recipe with you, as it is my favorite soup of all time. Mulligatawny always reminds me of the Seinfeld soup nazi, but it was only a few years ago I actually figured out what it is and tried it. It only takes about 30 minutes to make, but I recommend making it a day in advance, because, like most soups, it's better after the flavors have had a chance to blend.

Start by heating oil in a large soup pot and adding the onion, bell pepper, carrot, celery and apple and cooking for about 5 minutes. In the past I've also added diced sweet potato, which is very good.

Add in the spices and cook for about a minute, the curry will turn it all yellow.

Add the chickpeas, chicken broth, tomato paste and chutney and bring to a boil.

Reduce and simmer for at least 10 minutes, but preferably more.

Top with plain yogurt and a little extra chutney. Sprinkle with fresh parsley if you have some around. Serve with pita or naan. I fully intended to make naan this week, but it just didn't happen.

This has a pretty good kick to it, depending on the spicyness of your curry and the amount of red pepper flakes. Use less if that's not your thing.